Orange-Ginger Glazed Cornish Hens

6 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 hen half)
By Marge Perry
October 2002
RECIPE BY Cooking Light

Roasting at a high temperature and using small Cornish hens means that these orange-ginger glazed beauties are done after only 25 minutes in the oven. Line your pan with foil for easy cleanup.

Ingredients

  • 3/4 cup fresh orange juice (about 3 oranges)
  • 2 tablespoons minced peeled fresh ginger
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 2 (1 1/2-pound) Cornish hens, skinned and halved
  • Cooking spray
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger

Nutritional Information

  • Calories 188
  • Caloriesfromfat 18%
  • Fat 3.8g
  • Satfat 1g
  • Monofat 1.2g
  • Polyfat 0.9g
  • Protein 22.5g
  • Carbohydrate 15.6g
  • Fiber 0.3g
  • Cholesterol 99mg
  • Iron 1mg
  • Sodium 487mg
  • Calcium 19mg

How to Make It

Step 1

Preheat oven to 475°.

Step 2

Combine first 4 ingredients in a small saucepan; bring to a boil. Combine water and cornstarch in a small bowl, stirring with a whisk. Add to juice mixture in pan, stirring with a whisk. Cook 2 minutes or until thick and glossy, stirring constantly.

Step 3

Place hen halves, meaty sides up, on a foil-lined jelly roll pan coated with cooking spray; sprinkle hen halves with salt and ground ginger. Spoon juice mixture evenly over hen halves.

Step 4

Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 475° for 25 minutes or until the thermometer registers 180°.

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Ratings & Reviews

Kathies Review

Lucysrecipes
March 25, 2015
I thought that the sauce had a really good taste.  I chose to cook the hens in a roasting pan and basted the glaze over the hens during cooking.  They were very tender.  I also left the skin on during cooking because I feared the same problem with the hens falling apart.  

LauraLeigh8's Review

LauraLeigh8
April 23, 2011
This was very very good. I did have a problem splitting and skinning the hens though. Once I removed the skin, the thigh and leg poriton did not stay attached to the breast portion. The skin was what held them together and without it, it didn't hold. I ended up with quartered hens instead of halves but this was fine as it didn't affect the flavour. I served it was Steamed Ginger-Garlic Carrots (Cooking Light) and Basmati Rice tossed with Cilantro.

ohyoucook's Review

bettinachef
August 16, 2010
I've made similar recipes in the past, but never at such a high temperature. I will definitely try it, thank you!

bettinachef's Review

BluesFarm
June 12, 2009
This is a family favorite. I have made it several times and it was well received each time. I serve it with wild rice and steamed snowpeas. I have not had leftovers yet.

BluesFarm's Review

ohyoucook
January 18, 2009
The orange flavor was not noticeable except on a couple areas of the hen. Needed to cook closer to an hour. Will probably try again but will need to adjust to make orange flavor more noticeable. May try it grilled or broiled and definately will need to baste the meat with the sauce to get that flavor going. Good company meal for close friends (someone you're not trying to impress) or a family meal that's a step above the norm.

Lucysrecipes's Review

seaside725
November 27, 2008
everyone loved it - so easy too!! definitely will make again.
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